Crispy Chicken & Warm Bread Salad
August 22, 2012
"This is actually a combination of two recipes. The chicken skin is so crispy and good but the bread salad is over the top! "
- Serving Size: 1 (492.5 g)
- Calories 787
- Total Fat - 43.5 g
- Saturated Fat - 8.4 g
- Cholesterol - 17.2 mg
- Sodium - 916.8 mg
- Total Carbohydrate - 79.1 g
- Dietary Fiber - 8.2 g
- Sugars - 10 g
- Protein - 24.8 g
- Calcium - 336.1 mg
- Iron - 6.7 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.7 mg
For the chicken, preheat oven to 475°F. Pat the chicken completely dry and season generously with salt and pepper.
In a large cast-iron or heavy skillet, heat the oil over high heat until hot but not smoking. Add chicken to the skillet, skin side down, and cook for 2 minutes. Reduce the heat to medium-high and continue cooking the chicken until the fat is rendered and the skin is crisp and golden brown, approximately 12 minutes.
Move the skillet to the oven and cook the chicken, still skin side down, for 13 minutes. Flip the chicken and continue cooking for an additional 5 minutes, until chicken is cooked through. Remove chicken from the oven to a separate bowl and allow to rest for at least 5 minutes, reserving any leftover juices to add to the bread salad. Leave the oven on at 475°F.
While the chicken is resting, begin preparing the bread salad. In a large bowl, toss the bread pieces with melted butter until evenly coated. Spread the bread onto a baking sheet and bake until lightly toasted, about 8 minutes. (Bread can also be toasted ahead of time and re-warmed for 5 minutes in a warm oven just before serving.)
In the same large bowl used for the bread, whisk the red wine vinegar, olive oil, and salt and pepper to taste. Return the warm, toasted bread to the bowl and toss with the vinaigrette until completely combined.
Set the skillet used to roast the chicken (with the pan drippings and tasty chicken fat!) over low heat. Stir in a few more tablespoons of red wine vinegar, if desired, making sure to scrape any golden bits from the bottom of the pan. Transfer the warm drippings to a pourable container.
Add a few tablespoons of warm pan drippings, the pine nuts, and arugula to the bowl with the bread pieces, and gently toss to combine. Season with salt and pepper, add more pan drippings if desired, and adjust any flavorings to taste. (I recommend using all of the pan drippings).
Arrange the bread salad on a large serving platter. Nestle the chicken thighs either left whole or shredded, on top and serve immediately.
Tips & Variations
No special items needed.